Don’t know what to cook for Easter? Got rack of lamb and not sure what marinade to rub on? Don’t worry I have found a creative rub for you. I felt like having bread rolls, so I bought the bread rolls. Craving for chocolate, found my chocolate sauce in my fridge which I have made a week or two ago. Check that the chocolate sauce is still edible. Best use it before it goes off. At least I clear my fridge for some space in my fridge. I bought rack of lamb on sale.
Here’s another creation using chocolate sauce on rack of lamb this time. I am willing to try and see whether the taste suit me. Perhaps, this Easter, you would like to serve your family and friends something different. While the children hunt for Easter eggs chocolate. The adults can enjoy chocolate in a different way. Are you a daring person, like me to experiment adding chocolate in meat? I am daring.
Chocolate and steak make an unusual but perfect match, with salad and bread rolls. It’s successful creation, delicious as well as colourful comfort meal. Let’s cook and enjoy a different savoury meal.
To make chocolate sauce
200 g dark chocolate
1/2 c water, plus extra if chocolate is too thick
60 g butter
To marinade lamb
12 racks of lamb
salt and pepper
4 Tbs cayenne
4-6 Tbs chocolate sauce
4 bread rolls
1 packet salad mix
margarine to spread on rolls
Do the chocolate sauce in advance
In a saucepan on low heat combine chocolate, water, and heat until chocolate melts, stirring throughout so that its smooth. Cook for about 2 minutes. Add butter, remove from heat, and stir until butter is incorporated and sauce is thick and smooth. Set aside keep warm until ready to use. Keep the remaining chocolate sauce for other dishes in fridge.
Marinade lamb with oil, salt, pepper, cayenne, and chocolate sauce, gives a rub or two to coat well and refrigerate for 30 minutes. Preheat oven 230 degrees C. Bring out lamb to room temperature, place lamb on lightly sprays oil foil baking tray for 10-15 minutes. Roast lamb for 10 minutes, then lower temperature to 190 degrees, C; roast further for about 20-25 minutes or to your liking. Remove from oven, cover with foil, and let rest for 15 minutes.
Wash salad and dry it. In a small bottle add oil, balsamic vinegar, salt and pepper. Shake to mix well and set aside. Plate salad on plates equal portion, cut bread rolls in half then butter the bread rolls and place next to salad. Next put 3 racks on each plate, spoon extra chocolate sauce over it. Just before serving, spoon some dressing over the salad. Serve with a glass of red wine. Enjoy!!!!
Note: I havemy leftover chocolate sauce, so I make use of it. You can use any vegetables, or potatoes.
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